Too much water can make whiskies taste the same

While adding a little water is popularly thought to "open up" the flavor of whisky, a Washington State University-led study indicates there's a point at which it becomes too much: about 20%.

Finding a bioindicator for the occurrence of PFAS

Per- and polyfluoroalkyl substances (PFAS) are considered to be forever chemicals. Many are toxic; others are highly mobile or accumulate in the food chain. However, all are extremely persistent and are spread throughout ...

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